CHOCOLATE GOOEY BUTTER CAKE
My chocolate spin on St. Louis gooey butter cake. Dust top with powdered sugar if you like.
Provided by PHXBBW6FT1
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 1h
Yield 14
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Mix cake mix, butter, 2 eggs, and vanilla extract in a bowl. Pat into the prepared pan.
- Mix cream cheese, cocoa powder, and remaining eggs together in another bowl with an electric mixer. Beat in powdered sugar slowly. Pour over cake layer in the pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool.
Nutrition Facts : Calories 401.2 calories, Carbohydrate 62.5 g, Cholesterol 88.2 mg, Fat 31.8 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 9 g, Sodium 359.3 mg, Sugar 50.4 g
6-INGREDIENT GOOEY SWEDISH CHOCOLATE CAKE (KLADDKAKA)
Quite possibly the quickest, easiest, gooey-est (and so best) chocolate cake you'll ever make. This has only 6 ingredients and takes only 30 minutes to make and bake from start to finish. A cake that is so perfect for serving to guests... or just scoffing at home in front on the TV!
Provided by Helen
Categories Dessert
Time 30m
Number Of Ingredients 6
Steps:
- Pre-heat the oven to 180C/350F. Line the bottom of a 7-9 inch (see note below) springform cake pan with a circle of baking paper, then grease the paper and the sides of the pan.
- Melt the butter in a medium saucepan, then take off the heat and set aside.
- Add the cocoa, sugar, flour and vanilla to the butter and stir a little. Then add the eggs and stir everything together until well combined.
- Pour the mixture into the cake pan and bake for 20 to 25 minutes (see note below) until the top is set but the centre is still gooey (the top should be firm but crack under a little pressure from your finger).
- Let the cake cool in the pan, then run a knife between the pan and the cake to loosen it. Turn out onto a plate or cake stand (see note below). Dust generously with cocoa powder and serve warm with ice cream or cream.
Nutrition Facts : Calories 384 kcal, Carbohydrate 58 g, Protein 4 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 97 mg, Sodium 145 mg, Fiber 2 g, Sugar 43 g, ServingSize 1 serving
GOOEY CHOCOLATE CAKE
Gordon Ramsay serves up a rich and sumptuous, but not heavy, chocolate cake. See how to make it step by step.
Provided by Gordon Ramsay
Categories Afternoon tea, Dessert, Dinner
Time 1h45m
Yield Makes 1 x 24cm cake
Number Of Ingredients 12
Steps:
- Grease and bottom line a 24cm spring form cake tin. Heat oven to 160C/fan 140C/gas. Melt 120g chocolate in a bowl. Cool for 5 mins, then beat in egg yolks. In a bowl, beat the butter and 100g sugar until soft and creamy. Mix in the melted chocolate and yolks.
- Whisk the egg whites to firm peaks then beat in remaining 120g sugar in three batches and continue whisking until stiff. Beat a third of the meringue into the chocolate mix. Then, gently fold in alternate spoonfuls of the flour and remaining meringue.
- Spoon into the tin, level and bake 40-45 mins until the top forms a light crust. Test the centre with a metal skewer, it should come out clean. Remove, cool 10 mins, before turning out of the tin. When cooled, cut in half carefully as it is fragile, with a large serrated knife.
- To make the filling: in a bowl beat the double cream until thickened, but not stiff. Then mix in the crème fraîche and the zest.
- Spread one half of the cake with all the zesty cream and sandwich together with the other half. Place on a rack with a large plate beneath.
- To make the ganache icing: break up the chocolate into a pan and add the double cream. Melt over the lowest heat and stir until smooth, then cool until the consistency of thick pouring cream. Pour over the cake.
- Let excess icing run onto the plate and spoon it back over to fill any gaps. Spread the icing evenly on the top and around the sides using the back of a spoon or a palette knife. While the icing sets sprinkle the grated chocolate on top and around the sides.
- Make the curls: You will need a large block of chocolate. Ensure the chocolate is at warm room temperature and placed on a worktop. Gordon used a sharp knife to make the curls, but it's easier to draw a swivel vegetable peeler down the side of a thick block of chocolate.
- Place a large ring cutter (about 10cm) in the centre of the cake and fill with the chocolate curls. Carefully remove the ring and let the curls cascade gently out. Serve at room temperature. If chilled ahead the cake should be allowed to come to room temperature before serving.
Nutrition Facts : Calories 662 calories, Fat 46 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 45.5 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.54 milligram of sodium
GOOEY BUTTER CAKE I
This a very rich cake, but mmmmmmmm so good. Best eaten with milk or coffee. You can also make it a Chocolate Gooey Butter Cake if desired. Just use a chocolate cake mix in place of the yellow.
Provided by Tammy
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time 1h
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch cake pan.
- Melt the butter slightly. Mix it with 2 of the eggs and cake mix. Pour batter into prepared pan. Mix the remaining 2 eggs with the cream cheese, and the confectioner's sugar. Pour this mixture evenly over the first mixture. Do not stir.
- Bake at 350 degrees F (175 degrees C) for 45 minutes.
Nutrition Facts : Calories 244.7 calories, Carbohydrate 27.1 g, Cholesterol 62.2 mg, Fat 14.3 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 7.6 g, Sodium 235.7 mg, Sugar 19.2 g
GOOEY CHOCOLATE CAKE
This is the chocolate cake we made all the time as poor students with my bestest friend Tuija! There are no fancy ingredients, you can put the cake together in minutes and the end result is pure chocolate decadance. The cake is flat and doesn't exactly make a pretty presenatation (we usually even skipped the parchment paper and scraped the cake off the bottom of the springform pan :-) but the taste more than makes up for it.
Provided by stormylee
Categories Dessert
Time 30m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees C.
- Line the bottom of a springform pan with parchment paper, grease and flour the paper and the sides of the pan.
- Whisk the eggs briefly with a fork (so the yolks break) and mix the eggs with melted butter.
- Combine all dry ingredients.
- Mix dry ingredients with the butter mixture.
- Pour batter into the prepared pan and bake for 20 minutes.
- If the cake wobbles and looks undone after 20 minutes, don't worry: it's supposed to.
- Let cool.
- The cake is very gooey at the bottom, so if you wish to transfer it to a serving plate take the parchment paper too!
- Serve with a dollop of whipped cream.
Nutrition Facts : Calories 194.9, Fat 16.8, SaturatedFat 10.2, Cholesterol 93, Sodium 270.9, Carbohydrate 9.3, Fiber 1.2, Sugar 0.6, Protein 3.2
GOOEY CHOCOLATE PUDDING CAKE
This Gooey Chocolate Pudding Cake is the most rich and delicious chocolate dessert, you will ever eat. If you know a chocolate lover, or are one yourself, you need this in your life.
Provided by Camille Beckstrand
Categories Dessert
Time 52m
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees F.
- In a large bowl, mix together 3/4 cup sugar, flour, 1/4 cup cocoa, baking powder and salt.
- Add in the milk, butter, and vanilla and stir until smooth.
- Pour batter into an ungreased 9 x 9 inch square baking pan.
- Stir together remaining 1/2 cup sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter.
- Pour hot water over top; do not stir (I know that it sounds weird, but I promise that it will all work out!).
- Bake 35 to 40 minutes or until center is almost set (you do not want to over cook or it will not have the warm gooey pudding in the bottom).
- Remove cake from oven and let cool for about 15 minutes. When you scoop the cake into serving dishes, be sure to spoon the sauce from the bottom of the pan over the cake. Top with ice cream and hot fudge if desired.
Nutrition Facts : Calories 810 kcal, Carbohydrate 120 g, Protein 11 g, Fat 33 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 112 mg, Sodium 485 mg, Fiber 4 g, Sugar 94 g, ServingSize 1 serving
SNICKERS CAKE {GOOEY CARAMEL CHOCOLATE CAKE} RECIPE
This Snickers Cake is so gooey and full of chocolate and caramel. It has been a family favorite for years, and it's not hard to see why.
Provided by Camille Beckstrand
Categories Dessert
Time 55m
Number Of Ingredients 11
Steps:
- Mix together cake mix as directed on the box adding the eggs, water, and vegetable oil. Pour half of the batter into a greased 9x13 baking dish and bake at 350 degrees for 20 minutes.
- While it bakes, unwrap all the caramels (don't have your husband help- he will eat half of them. I am totally speaking from experience). Put the caramels, milk, and butter in a sauce pan and melt over low heat, stirring constantly until caramel is melted and smooth.
- Pour the caramel on the cake as soon as it is finished baking. Sprinkle the chocolate chips and pecans on top of the caramel. Spread the remaining half of the prepared cake mix batter on top. Bake for 20 more minutes at 350 degrees.
- If desired, serve topped with ice cream and hot fudge.
Nutrition Facts : Calories 291 kcal, Carbohydrate 32 g, Protein 4 g, Fat 18 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 34 mg, Sodium 265 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
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